Egg Salad Spinach Roll-Ups

What you need

• 4 large hard-boiled eggs, peeled and chopped
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1/4 teaspoon black pepper
• 2 large flour tortillas
• 1 cup fresh spinach leaves
• 1 tablespoon olive oil
• Salt to taste

The easy way

1. In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, black pepper, and salt until well mixed.
2. Lay the tortillas flat and spread the egg salad evenly over each, leaving a 1-inch border.
3. Layer the fresh spinach leaves on top of the egg salad.
4. Roll each tortilla tightly from the bottom up, ensuring the filling is compact.
5. Wrap each roll in parchment paper and refrigerate for 15 minutes to set before slicing into pinwheels or halves.
6. Pack with an ice pack if serving cold; consume within 4 hours of preparation.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.